1. Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock and soup mixed together. Cover skillet with a lid.

2. Cook the potatoes in the stock until almost tender. Remove the lid and allow the stock mixture to evaporate, about another 5 minutes.

3. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired.

4. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

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